EVERYDAY MASHED POTATOES
You can make these easy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 4
Steps:
- In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and return to pot; mash with a fork or potato masher until potatoes reach desired texture.
- Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually stir in 1 cup milk, adding up to cup more if needed. Season potatoes with salt and pepper.
Nutrition Facts : Calories 200 g, Fat 9 g, Fiber 3 g, Protein 6 g
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
PERFECT MASHED POTATOES
Instant potatoes from the box can't compare to this homemade version.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
- If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
- Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
- For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
LUXURIOUS MASHED POTATOES
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 4
Steps:
- In a large pot, cover potatoes by 2 inches with salted water. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot.
- Over low heat, add butter and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream, stirring constantly to combine. Using a rubber spatula, pass potatoes through a fine-mesh sieve. Season with salt and pepper.
Nutrition Facts : Calories 441 g, Fat 37 g, Fiber 3 g, Protein 6 g
MARTHA STEWART'S CLASSIC MASHED POTATOES
Make and share this Martha Stewart's Classic Mashed Potatoes recipe from Food.com.
Provided by Cook4_6
Categories Low Protein
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes and 2 Tbls of salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium low and simmer until tender, about 10 minutes.
- Meanwhile, heat cream, milk and butter in a small saucepan over medium-low heat, stirring occasionally until butter melts.
- Drain potatoes and press through a ricer. (or use masher until smooth). Pour warmed cream mixture over potatoes in a slow steady stream and stir until smooth.
- Season with salt and pepper and serve immediately or keep warm in a covered bowl over simmering water for up to 2 hours.
Nutrition Facts : Calories 420.4, Fat 23.7, SaturatedFat 14.8, Cholesterol 74.3, Sodium 35.1, Carbohydrate 48, Fiber 4.1, Sugar 3.6, Protein 5.9
BIG MARTHA'S MASHED POTATOES RECIPE - (4.4/5)
Provided by KrissyW330
Number Of Ingredients 6
Steps:
- Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
POTATO PUREE
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
- Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
- Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.
CLASSIC MASHED POTATOES
Classic mashed potatoes are the perfect side for our Roast Dry-Brined Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes and 2 tablespoons salt in a large saucepan. Cover with cold water by 2 inches, and bring to a boil. Reduce heat to medium-low, and simmer until tender, 8 to 10 minutes.
- Meanwhile, heat cream, milk, and butter in a small saucepan over medium-low heat, stirring occasionally, until butter melts.
- Drain potatoes, and press through a ricer into a large saucepan. (Alternatively, mash the potatoes with a potato masher until smooth.) Pour warmed cream mixture over potatoes in a slow, steady stream, and stir until smooth. Season with salt and pepper. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE
This is Martha Stewart's mother's recipe from the November Martha Stewart LIving magazine. It is delicious and waits well.
Provided by KathyP53
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes and 1 tablespoons salt in medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off all skins,, and discard. Cut potatoes into large pieces.
- Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
- Return potatoes to pot and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through.
- Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
Nutrition Facts : Calories 429.3, Fat 27.3, SaturatedFat 17.1, Cholesterol 82.8, Sodium 570.9, Carbohydrate 41.5, Fiber 4, Sugar 2.2, Protein 6.5
EASY MASHED POTATOES
Yukon Golds are mashed with plenty of butter and your choice of milk or cream, then simply seasoned with salt and pepper for this traditional Thanksgiving side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 10 to 12
Number Of Ingredients 5
Steps:
- Put potatoes in a large saucepan, and cover with cold water. Add 2 tablespoons salt. Bring to a boil. Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-low heat. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in butter, and season with salt and pepper
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